Since the beginning of my cooking career (very loosely defined) I have had a few Waterloos and have conquered some of them. I however have been too afraid to try pie crust on any serious level. Anytime I made pie crust, I just didn't give it a chance - never did any research into it, no practice trials, nothing. My crust was not flaky and had no real flavor. Seriously, I have had nightmares about it. I can make a souffle, I can de-bone a chicken without quartering it first...but pie crust...no.
This time I read up on it. This time I processed it in my mind. This time it was flaky, buttery and flavorful! Now I just have to work on making it look nice. Anyways, yahoo! This does not mean that I will be making pies all the time. It just means, that when Paul says, "Hun, I feel like apple pie." I won't dread the making of it, and there will be no trip to the grocery store for frozen pie crust. Now onto phyllo dough... maybe in 5 years or so. Don't want to rush it.
